Recently defined by the prestigious American magazine Forbes as “Italy’s greatest gastronomic treasure”, Emilia-Romagna is known to be a region of rich culinary traditions, and indeed there are many farmhouses that enhance this great heritage every day, by using local products to reinvent age-old recipes.

Let’s start from the Farmhouse Rio Manzolo, located in the province of Ravenna, in Brisighella. Here the traditional dishes of Romagna are reproduced creatively with the freshest ingredients: true delicacies such as handmade tagliatelle with meat sauce and homemade jams. The beautiful restaurant is housed in the structure that was once used as a barn and a stable, while the manor house dates back to the seventeenth century, and has a court and a consecrated church. The farmhouse is planted with orchards and vineyards and it offers seasonal fruits, preserves and wines Sangiovese and Trebbiano di Romagna.

The Farmhouse Locanda della Fortuna, located in Faenza, offers a variety of famous cooking classes: you can sign up to learn how to prepare fresh pasta, stuffed and baked pasta (Curzùl, Spoja Lorda e Garganelli), typical sweets such as Zuccherini Romagnoli, Scroccadenti and cookies , jams and preserves, and discover all the secrets of grilled meat, and many other specialties. The courses are always followed by a lunch or dinner at the farmhouse, and you can also take advantage of multi-day courses to become a real expert!

Let’s now move to the province of Bologna in Pianoro, at the Farmhouse Canovetta del Vento, an organic farm that lies on the hills overlooking the valley of the Savena. The dining room is made in the old stable with vaults, where the secrets of Bolognese cuisine are passed on, carefully revised. All dishes are prepared using organic farm products (fruits, vegetables, barley flour, honey, eggs) and other farms in the area. Guests also have the opportunity to learn about seasonal activities related to the work the fields.

Still in the province of Bologna, in Monteveglio particularly rich and tasty is the proposal of the Farmhouse Ca ‘ Nova del Tenente: its restaurant offers a very varied menu. Among the delicacies not to be missed, we find: streia and hot buns with cold cuts and cheese, tigelle, tortellini in broth, ricotta tortelloni, tagliatelle with meat sauce, macaroni pasta with wild boar sauce, asparagus crepes, rabbit “alla cacciatora” and fillet of pork. The farmhouse is a small village in a panoramic position on the hills in the Bolognese Apennines, in the heart of the Regional Park of Monteveglio.

Finally, in the province of Modena in Marano sul Panaro, the Farmhouse Acetaia Sereni is known for producing and selling the prestigious balsamic vinegar of Modena, along with a huge variety of special balsamic vinegars and natural fruit jams. In the farm you can enjoy everything that the farm produces, from the dishes with extra virgin olive oil and balsamic vinegar, Lambrusco Grasparossa wine, the famous tigelle and all the best of the culinary traditions of Modena, using the freshest and selected ingredients from the Emilian land.